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    Yellow monkfish curry

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    Yellow monkfish curry

    • Preparation time: 20 minutes
    • Cooking time: 15 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 6


    Yellow curry paste

    1 tsp white peppercorns
    1 tsp coriander seeds
    1 x ½ tsp cumin seeds
    1 tsp sea salt
    2 tsp ground turmeric
    1 tsp curry powder
    1 tsp chilli flakes
    1 tbsp crushed freeze-dried lime leaves
    1 lemon grass stalk, roughly chopped
    1 yellow pepper, deseeded and roughly chopped
    1 small red onion, roughly chopped
    5 garlic cloves
    3 cm piece fresh root ginger, chopped
    2 tbsp sunflower oil


    1 tbsp sunflower oil
    250ml chicken stock
    400ml coconut milk
    850g monkfish fillets (or any firm white fish), trimmed and cubed
    280g green beans, trimmed
    175g baby corn
    1 ½ tbsp caster sugar
    2 ½ tbsp fish sauce
    1 lime, juice and zest
    1 handful basil leaves


    1. For the paste, toast the peppercorns, coriander and cumin seeds over a medium heat for 1 minute. Pulse to a paste in a food processor with the other ingredients.

    2. Put the oil in a large pan over a medium-high heat, add 4 tbsp yellow curry paste (you can freeze any remaining paste) and cook for 2 minutes until fragrant. Add the stock and coconut milk; simmer for 5 minutes.

    3. Add the monkfish, beans, corn, sugar, fish sauce and lime juice and zest; simmer for 5 minutes until the fish is just cooked. Scatter with the basil. Serve with rice and the cashew and Bill Granger's Cashew and cucumber relish.

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